Our Favorite Chili

We’ve had a couple weeks of unseasonably warm weather here in Chicago, but just today, flurries and terrible wind chills are back reminding us that it’s definitely still Winter. It’s days like today where I feel an especially strong obligation to provide you with comforting recipes like our favorite chili.

This recipe is special to me specifically because of how long it has been in the works! Matt and I have tried countless variations of this recipe, and this last batch was The. Best. Ever. All of our attempts have ranged from decent to way too spicy to totally delicious, and I’m ready to share the deets.

The secret lies in the 50/50 mixture of meat, and the balance of acidity and spices. You can definitely alter this recipe based on what kind of beans you prefer (replacing the pinto or kidney beans with black beans if that’s all you have on hand), or by swapping out the red bell pepper for another color, but let me tell you – I am writing this recipe exactly how I made it this last time. This is one recipe where I’ll encourage you to make as written 🙂

Note: Chiles de Arbol are small, dried spicy red peppers that you can find in the Hispanic aisle of most grocery stores. They add an amazing, smoky spice to the chili. If you can’t find them, increase the chili powder by another 1/2 T or to taste.

Try our favorite chili recipe and let me know how it works for you! I love packing the leftovers for weekday lunches, knowing that the protein will keep me full all afternoon long and through my workout. I hope you find this perfectly spicy chili to be as warm and comforting as we do!

chili 1

Our Favorite Chili

Makes 6-8 servings

1 lb ground turkey

1 lb grass-fed ground beef

1 T olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno (I removed half of the seeds, but omit all seeds if you do not like spice), small diced

1 T chili powder

1/4 t cayenne

1 t dried oregano

1/2 t cumin

2 dried Chiles de Arbol

Handful of fresh parsley, roughly chopped

2 8 oz cans tomato sauce

2 15 oz cans fire roasted diced tomatoes

1/3 c tomato paste

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

Avocado, fresh cilantro, cheese for serving

Method:

Heat large dutch oven over medium heat and add ground turkey and beef. Stir frequently, breaking the meat up as it cooks. Once all pink is gone, drain fat and discard. Add meat back to pan along with tablespoon of olive oil and add onion. Cook and stir for 3 minutes. Add garlic, bell pepper, jalapeno, spices, and dried chiles, stirring for another 2-3 minutes.

Add parsley and all tomato ingredients and stir until combined. Reduce heat to low and let simmer for at least 30 minutes.

Lastly, add beans and cook for 15 minutes before serving. Top with dairy-free cheese, avocado, and fresh cilantro. Enjoy!

Tip** Let your chili simmer as long as possible to give the flavors time to develop. Chili always tastes better the next day because the ingredients have had plenty of time to mingle!

chili 2
I tried Trader Joe’s vegan cheese shreds for the first time and they melt really nicely! Great for topping a steamy bowl of chili.

Pork Posole (GF & Dairy-Free)

Lately, I’ve been receiving complaints from my roommate (husband) that we don’t eat enough Mexican food. This isn’t true, but I humored him because I’m nice, and thumbing through my new copy of  Ina Garten’s latest cookbook Cook Like a Pro gave me some ideas. I came across her Pork Posole recipe and it sounded soooo much better than making tacos again. 

I think I mentioned in my Pork Carnitas recipe that I was never using boneless pork tenderloin again, but I lied! This is the perfect cut of meat for this hearty, healthy take on the traditionally slow- cooked pork soup. Cutting the pork before cooking it sounds messy- and it is, but it really speeds up the cooking process and results in perfect bite-sized pieces.

pozole1

If you aren’t familiar with hominy, don’t leave it out! They are essentially little puffy, tender, delicious corn things. I don’t really understand, but I love them and they really make the posole what it is. You can find hominy in the Hispanic/International aisle of most grocery stores, and it usually comes in a big 25 oz can. If you can only find 15 oz cans, use two!

Ina adds corn chips to the soup before it simmers so they can break down and become part of the liquid, but I prefer just adding them at the end. Do whatever sounds good to you! Whichever way you make it, this posole is sure to earn a spot in your weeknight rotation. Top it with avocado slices, lime wedges, fresh cilantro, and cheese if you like and enjoy this flavorful bowl of comfort.

Pork Posole

Makes about 6 servings

Good olive oil

1 1/2 lb lean, boneless pork loin 1/2 inch cubed

1 fresh jalapeno pepper, seeds removed and small diced

2 orange or yellow bell peppers, seeded and diced

3 cloves garlic, minced

1 t chili powder

1/2 t dried oregano

4 C chicken stock

1 C salsa verde

25 oz can white hominy, drained and rinsed

1 15 oz can black beans, drained and rinsed

Sea salt & pepper

For serving:

Corn tortilla chips

Avocados

Lime wedges

Cilantro

pozole2

Method:

Heat 3 T olive oil in dutch oven over medium heat. Add pork and saute for 10 minutes until lightly browned on all sides. Move cooked pork and juices to a separate bowl. Heat another 2 T olive oil in dutch oven and saute onions for 4 minutes, stirring occasionally. Add jalapeno and bell peppers and cook for another 5 minutes. Add garlic, chili powder, and oregano and cook for another minute. Return pork and juices to pot.

Add chicken stock and salsa verde and bring to a low boil. Stir in hominy, black beans, 2 t sea salt, 1 t pepper, and simmer partially covered for about 30 minutes. Stir occasionally.

Ladle into bowls and garnish with corn tortilla chips, sliced avocado, lime wedges, and cilantro. Enjoy!